One Pan Garlic Herb Chicken, Potatoes & Green Beans

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Juicy, herb-marinated chicken baked alongside crispy baby potatoes and tender green beans — all coated in a garlic butter herb glaze.

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Servings: 4

Calories: ~490 per serving

Ingredients

 For the Chicken:

  • 4 boneless, skinless chicken breasts (or thighs)

  • Salt and pepper, to taste

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika

  • 1/2 tsp dried oregano

  • 2 tbsp olive oil

  • 1 tbsp lemon juice (optional, for brightness)

 For the Potatoes:

  • 1 lb (450g) baby potatoes, halved

  • 1 tbsp olive oil

  • 1/2 tsp dried rosemary or thyme

  • Salt & black pepper to taste

 For the Green Beans:

  • 8 oz (225g) fresh green beans, trimmed

  • 1 tbsp olive oil

  • Pinch of salt and pepper

 For the Garlic Herb Butter:

  • 4 tbsp unsalted butter, melted

  • 3 cloves garlic, minced

  • 1 tsp dried Italian seasoning

  • 1/2 tsp crushed red pepper flakes (optional)

  • 1 tbsp chopped fresh parsley (for garnish)

Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 400°F (200°C).

  2. Lightly grease a large baking sheet or line with parchment paper.

Step 2: Season the Chicken

  1. Pat the chicken dry.

  2. Rub with olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper.

  3. Set aside to marinate while prepping veggies (or marinate longer for more flavor).

Step 3: Prep the Potatoes

  1. Toss halved baby potatoes with olive oil, rosemary, salt, and pepper.

  2. Spread evenly on one side of the baking sheet.

Step 4: Prep the Green Beans

  1. Toss green beans with olive oil and season lightly.

  2. Set aside to add halfway through baking (so they don’t overcook).

Step 5: Arrange & Bake

  1. Add the seasoned chicken to the center of the baking sheet.

  2. Arrange the potatoes around one side of the chicken.

  3. Bake for 20 minutes.

Step 6: Add Green Beans & Garlic Herb Butter

  1. Remove the sheet from the oven.

  2. Add green beans to the other side of the pan.

  3. In a small bowl, combine melted butter, minced garlic, Italian seasoning, and red pepper flakes.

  4. Drizzle half the garlic herb butter over the entire pan (chicken, beans, and potatoes).

  5. Return to oven and bake for an additional 15–20 minutes, or until chicken reaches an internal temp of 165°F (75°C) and potatoes are fork-tender.

Step 7: Finish & Serve

  1. Brush the chicken with remaining garlic herb butter before serving.

  2. Garnish with chopped fresh parsley.

  3. Serve directly from the pan or plate family-style.

Tips & Tricks

  • Crispier Potatoes? Parboil for 5–7 minutes before roasting or place cut-side down on the sheet.

  • Juicy Chicken Tip: Let the chicken rest 5 minutes after baking before slicing.

  • Flavor Twist: Add lemon slices or a splash of balsamic vinegar to the pan.

  • Veggie Swaps: Use broccoli, carrots, or asparagus if green beans aren’t available.

Variations

Variation What to Change
Sheet Pan Cajun Style Swap herbs for Cajun or blackened seasoning
Parmesan Crusted Sprinkle grated Parmesan over chicken and potatoes before last 10 minutes of baking
Mediterranean Add olives, cherry tomatoes, and a sprinkle of feta
Spicy Garlic Add more red pepper flakes and finish with a chili-garlic drizzle

Serving Suggestions

  • Serve with crusty bread to mop up the garlic butter.

  • Pair with a light side salad or a lemony couscous.

  • Perfect as a weeknight dinner or easy weekend meal prep.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container up to 4 days.

  • Reheat: Warm in a 350°F (175°C) oven or microwave. Drizzle with extra olive oil or butter if dry.

  • Freezing: Freeze cooked chicken and potatoes up to 2 months. Green beans may soften when reheated from frozen.

Nutrition Info (Per Serving)

  • Calories: 490

  • Protein: 36g

  • Carbs: 22g

  • Fat: 29g

  • Fiber: 4g

  • Sodium: 310mg

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